Salmon, fennel & orange salad

Salmon, fennel & orange salad

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A great buffet salad to dig in to. Try and make sure your salmon is from a sustainable source

Nutrition: per serving
HighlightNutrientUnit
kcal369
fat16g
saturates3g
carbs24g
sugars14g
fibre6g
protein34g
low insalt0.59g
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Ingredients

Method

  • STEP 1

    Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.

  • STEP 2

    Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter. Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both. Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.

  • STEP 3

    Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.

Goes well with

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    Rating: 4 out of 5.5 ratings
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